The Triton


A rich recipe to satisfy every level of hunger


This month’s Crew’s Mess recipe can be created quickly and then slow-cooked for six hours. The recipe yields a roast to satisfy even the hungriest of crew.

Beef roast with onions and potatoes

Preparation time: 00:15
Start to finish time: 06:30

1 large sweet onion, cut in half then into thin slices
1 top sirloin roast (3.5 pounds) with strings or netting removed
3 baking potatoes, cut into 2 inch cubes
2 cloves garlic, finely chopped
1 ¾ cups beef broth
1 package onion soup mix
¼ cup all-purpose flour

Spray a 5-6 quart slow cooker with cooking spray. Place onion in bottom of cooker. Place beef on top of onion. Place potatoes and garlic around beef. In small mixing bowl, mix 1 ¼ cups of the broth and the dry soup mix and then pour over meat. Refrigerate the remaining broth.

Cover and cook on low heat setting for 6 hours, or until a meat thermometer indicates 170 degrees internal temperature. Don’t pick at it!

Remove beef and vegetables from the cooker to platter and cover to keep warm.

In a small bowl, mix remaining ½ cup broth from refrigerator with the flour. Gradually, add this mixture to the mixture in the slow cooker. Increase heat to high, cover and cook for 15-20 minutes, stirring occasionally, until gravy thickens.

Serve gravy over beef and vegetables. Serves 6.

Capt. John Wampler has worked on yachts big and small for more than 25 years. He’s created a repertoire of quick, tasty meals for crew to prepare for themselves to give the chef a break. Contact him through Comments on this column are welcome at

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